Posts Tagged Poultry

This one’s a quickie – just a link, no picture. Last night’s dinner was from Martha Stewart – One-Pot Chicken & Rice With Kale and Arugula. The original recipe called for chard, I had kale and arugula in the fridge to use up. Otherwise I made this exactly as written and it was quite tasty! Dylan ignored the kale on his plate but did eat the chicken and rice (and some of the carrots).

No lunch box post today because Dylan decided to have the school lunch (“Trayless Tuesdays” mean hamburger day).

There are few foods that offer more deliciousness per time invested than a roast chicken. Especially if you’ve foregone the roasting rack and instead laid your bird over a bed of carrots, leeks, and fennel. And especially if you also happen to have a lemon and some fresh thyme to put in the cavity.

Five minutes to assemble, a little over an hour to roast (but no worries if you leave it in a bit longer – it can take it), and you have dinner. It’s so hands-off you can even decide halfway through cooking it that it’s such a lovely evening you may as well stroll over to Juice Box for a bottle of pinot noir.

(The bread you can either purchase fully baked or do like I do and buy frozen parbaked baguettes to keep in the freezer in case you feel like having bread one night.)

This is a catch-up post from Wednesday – it’s been a hectic week. I can’t tell where this recipe came from based on the card – Cooking Club of America, maybe? At any rate, I’ve lightened it up considerably here. The original sauce has 2 cups EACH of whole milk and cream. First of all, I’m not buying special milk and cream for one dish, and second of all, HOLY COW THAT’S A LOT OF HEAVY CREAM. So I swapped the 2 cups of cream out for a combination of the liquid I’d normally squeeze out of the frozen spinach and some homemade chicken broth from the freezer. Don’t worry, though, I made up for it by adding what was probably a lot of extra cheese. Read the rest of this entry »

This is a Cooking Club of America recipe, and seriously lives up to the hype. Even if you make these with ground turkey breast (fat free but also flavor free) they’ll still turn out pretty darn good. I make them more or less according to the recipe except for the part where I never measure anything and tend to assume that any recipe calling for fewer than 4 cloves of garlic must be a typo. (Oh, and I always make a double recipe since ground meat is generally sold in 1 lb packages and not 8 oz. Seriously cooking magazines, STOP DOING THIS. It’s like when pasta recipes call for 12 oz of dry pasta. Have you ever seen a box of pasta that wasn’t 16 oz? Frell that, I’m cooking the whole box and will have extra SO THERE. See also: recipes that call for chopped onions by the cup rather than the number of onions. Pet peeves, I haz them.)

Dylan Report: He ate 1/4 of a burger and roughly his own weight in tater tots and ketchup. Those are vegetables, right? (I didn’t even bother serving him any of the mint-yogurt sauce, as I know from experience that he will not eat anything with raw garlic in it.)

Every time I make this, I wonder why we don’t eat it more often. It’s a cheater’s curry, made with curry powder instead of a customized blend of spices, but it’s incredibly tasty and takes barely any active cooking time at all. I bet it would work great in the slow cooker – note to self: try that sometime!

The original recipe is from Gourmet and can be found here on Epicurious. The recipe as I made it tonight is after the jump.

My brain is too fried to say anything funny or interesting about this chili. It’s a chicken chili, with bell peppers in it, hence “fajita chili.” It’s from a magazine, don’t know which one. Been in the index card box a while, and we make it pretty often because it’s quick and easy and tasty and falls nicely into the “spicy bowl of stuff over rice” genre that we love so much.

Serve w/ beans and rice (those recipes have already appeared in this blog). Make sure you have extra limes for squeezing on top.

Dylan Report: He loved the beans but wasn’t interested in the chicken. He generally doesn’t like rice, so we haven’t tried this version on him yet. (Maybe I’ll make a rice cake and tell him it’s a spinach pancake…)

This is a very standard recipe, and a successful one. The crust could use a bit more flavor, so if I make this again I’ll up the salt and maybe adjust the flour ratio so there’s more whole wheat in there. (And definitely make it with olive oil – canola is just bland.)